Ranch House Breakfast Bake

Ranch House Breakfast Bake

Miz Helen's Kitchen

Ingredients

1 cup green bell peppers

1 cup red bell peppers

2 jalapeno peppers, seeded and chopped (optional)

1 cup green onions, chopped

4 tablespoons butter

8 large eggs

1 cup half and half

1/4 cup sour cream

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 cups cooked ham, cubed

3 cups Monterey Jack Cheese, shredded

4 tablespoons fresh cilantro,chopped for garnish

Directions

In a heavy oven proof skillet ( I use an iron skillet), heat 4 tablespoons butter and saute the peppers and 1/2 cup green onions.

Cook these vegetables until the onions are clear and the peppers are tender.

Remove the vegetables to a bowl and set aside.

In a blender, blend the eggs, half and half, sour cream, salt, pepper, chili powder, and cayenne pepper. Blend the mixture until it is completely blended.

Stir in 1/2 of the ham in the hot skillet and then add 1/2 of the vegetables stirring together. Pour 1/2 of the egg mixture on top of the ham and vegetable mixture, Do Not Stir. Sprinkle 2-1/2 cups of the cheese on top of this layer.

Pour the rest of the ham and vegetables on top of the cheese and then pour the remainder of the egg mixture, Do Not Stir.

Bake at 350 degrees for 35 to 40 minutes, until the center is set.

Sprinkle the remainder of the cheese on top and after it melts garnish with the remainder of the onions and fresh cilantro.